Turkish delight
You'll finally understand why Edmund was tempted into joining the White Witch in 'The Lion, The Witch and The Wardrobe' when you taste this treat. Sticky, sweet and pink there's a reason it's called a delight.
- 40 mins cooking
- Makes 36 Item
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Ingredients
Turkish delight
- 3 level tablespoons gelatin
- 1/4 cup (60ml) boiling water
- 3 cup (660g) caster sugar
- 2 cup (500ml) warm water
- 3/4 cup (110g) wheaten corn flour
- 2 tablespoon glucose syrup
- 50 millilitre bottle rosewater essence
- few drops red food colouring
- 1 cup (160g) icing sugar mixture
Method
Turkish delight
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1Lightly oil a deep 19cm square cake pan; line base with baking paper.
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2Sprinkle gelatin over boiling water in a small jug; stand jug in a small pan of simmering water. Stir until gelatin dissolves.
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3Combine sugar with 3/4 cup of the warm water in a medium saucepan. Stir over a low heat, until sugar dissolves. Bring to boil. Boil, without stirring, until temperature reaches 116°C (soft boil) on a candy thermometer. Simmer at 116°C for 5 minutes, without stirring, regulating heat to maintain temperature at 116°C. Remove from heat.
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4Meanwhile, combine remaining warm water and corn flour in a medium saucepan; whisk until smooth. Place over heat on the stove. Bring to the boil, stirring constantly, until the mixture thickens.
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5Gradually whisk sugar syrup, gelatin mixture and glucose into corn flour mixture. Bring to the boil; reduce heat. Simmer, stirring, 10 minutes, or until the mixture thickens slightly. Remove from heat; stir in rosewater. Add food colouring, 1 drop at a time, until desired colour is achieved.
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6Strain mixture through fine sieve into prepared cake pan; skim any scum from surface. Stand 15 minutes. Cover surface with lightly oiled baking paper; stand at room temperature overnight.
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7Turn turkish delight onto a board dusted heavily with icing sugar mixture; remove baking paper. Using a knife dipped in icing sugar between cuts, slice into 36 squares. Roll squares in icing sugar.
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